San Francisco Smoked Salmon Mission Burrito
Ingredients
Burrito:
- 400g Regal Wood Roasted Smoked Salmon
- 1 tablespoon olive oil
- 1/2 a brown onion, diced
- 1 tablespoon cumin seeds, seeds
- 2 teaspoons smoked paprika
- 1 1/2 cups cooked white rice
- 400g can black beans
- 1 carrot, julienned
- 1/2 a red capsicum, cored and thinly sliced
- 8 baby cos lettuce leaves
- 2 tomatoes, diced
- 6 large tortillas
Guacamole:
- 2 ripe avocados
- 1/2 a red capsicum, cored and diced
- 1/4 red onion, diced
- juice of 2 limes
- 2 teaspoons sweet chilli sauce
- 1/4 teaspoon Tabasco sauce
- Large bunch of fresh coriander leaves, roughly chopped
- sea salt
- cracked pepper
Method
Bring a large non-stick fry pan to a medium heat. Add the diced brown onion and fry until soft and translucent. Add the cumin seeds and smoked paprika and fry for a further 2 minutes. Add the cooked rice and black beans and cook for 3 minutes or until heated through. Season with salt and pepper, then remove from heat.
In a large bowl smash the avocado flesh with the back of a fork until smooth. Add remaining guacamole ingredients and season with salt and pepper.
Heat tortillas in a dry fry pan until warmed through. Top with rice and beans, chunks of Regal Wood Roasted Smoked Salmon, salad ingredients and guacamole. Serve with slices of fresh chilli.
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